Digestion proteica con microondas y su aplicaciön en preparacion de muestras para analisis de marina de pescado

Carlos Herrera, Maria Tello, Ignacio Ibanez, Luis Velasquez, Marcelo Mancini, Sandra Alvarez

Research output: Contribution to journalArticlepeer-review

Abstract

Hydrolysis of albumin (BSA), as a model protein, in 6N HCI inside a PFA screw capped sample vial, was analysed at diferent times by heating in a household microwave oven. The protein hydrolisis reaction times were followed through molecular filtration chromatography, by measuring in a UV monitor at 254 nm, the decreasing in protein and increasing in free amino acids (tyrosine) peak's absorbances, of the samples eluted from a Sephadex G-25 column. The total hydrolysis of the protein was achieved after 30 minutes and at a half of the nominal power of the microwave oven (approx. 300 W). The method was succesfully applied to the hydrolysis of the protein present in fish meal, as previous preparation of the sample, for later determination of basic amino acids and biogenic amines, by ion exchange chromatography, followed by HPLC.

Original languageSpanish
Pages (from-to)487-494
Number of pages8
JournalBoletin de la Sociedad Chilena de Quimica
Volume46
Issue number4
Publication statusPublished - 2001

ASJC Scopus subject areas

  • Chemistry(all)

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